Edlayne Gonçalez, Simone Aquino, Felicio Joana D
Instituto Biológico, Centro de Pesquisa e Desenvolvimento de Sanidade Animal, CEP 04014-002, São Paulo, Brazil.
Recent Pat Food Nutr Agric. 2009 Jun;1(2):155-61. doi: 10.2174/2212798410901020155.
Mycotoxins are metabolites and toxic substances produced by certain filamentous fungi that frequently contaminate food and agriculture commodities, which cause disease in animals or man. The toxigenic fungi belong to mainly three genera: Aspergillus, Penicillium and Fusarium. Examples of mycotoxins of greatest public health and agroeconomic significance include aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins, patulin and ergot alkaloids. Commodities susceptible to direct contamination with mycotoxins include nuts, oilseeds and grains. Chemical and biological treatments have been attempted to minimize the risk of mycotoxins contamination or eliminate the fungi of food and feeds. One way to prevent or interfere with fungal growth and mycotoxin production is by use of synthetic or natural agents. Bacteria have been studied to control the mycotoxins production and fungal growth in food. Plant genotypes resistant to infection by toxigenic fungi have been also studied. This review will approach same patented methods applied to degrade, prevent and control of mycotoxins in food and feeds.
霉菌毒素是某些丝状真菌产生的代谢产物和有毒物质，这些真菌经常污染食品和农产品，可导致动物或人类患病。产毒真菌主要属于三个属：曲霉属、青霉属和镰刀菌属。具有最大公共卫生和农业经济意义的霉菌毒素实例包括黄曲霉毒素、赭曲霉毒素、单端孢霉烯族毒素、玉米赤霉烯酮、伏马菌素、棒曲霉素和麦角生物碱。易受霉菌毒素直接污染的商品包括坚果、油籽和谷物。人们已尝试采用化学和生物处理方法，以尽量降低霉菌毒素污染风险或消除食品和饲料中的真菌。预防或干扰真菌生长及霉菌毒素产生的一种方法是使用合成或天然制剂。人们已对细菌进行研究，以控制食品中霉菌毒素的产生和真菌生长。人们还研究了对产毒真菌感染具有抗性的植物基因型。本综述将探讨应用于降解、预防和控制食品及饲料中霉菌毒素的一些专利方法。
